1 stick butter
1 yellow onion, sliced
1 fennel bulb, top and core removed, sliced
2 leeks, top removed, sliced
8 oz mushrooms, sliced
1/2 lb potato, diced
3 cups frozen peas and carrots mix
1/2 cup flour
2 1/2 cups vegetable stock
1 tsp salt
1/2 tsp black pepper
3 Tbsp cream
3 Tbsp parsley, dried
Puff pastry or pie crust
- Melt butter in a large pot at medium heat. Sauté onions, fennel, leeks, and mushrooms 10-15 minutes. Add flour, and cook over low heat for 3 minutes.
- Add stock, salt, pepper, and (optionally) white wine. Bring to a boil, and simmer 5 minutes. Add heavy cream.
- In another pot, boil potatoes for 10 minutes. Prepare peas and carrots.
- Add potatoes, peas, carrots, and parsley to the sauce. Mix well.
- Fill 11 x 13 pan with filling. Top with crust. Bake about 40 minutes, or until golden brown and bubbling.